Wine and cheese experts provide recommendations for ideal parings using sensory scale

October 26, 2005

Oct. 26, 2005 - Twenty-seven food and wine professionals evaluated selected wines and cheeses to determine ideal parings based on a scientific sensory methodology. This novel work is published in the Journal of Food Quality.

Nine award winning Canadian artisan cheeses and 18 wines from British Columbia, Canada were paired together and judges were asked to select ideal matches based on a deviation-from-ideal scale. An ideal match would be scored in the center of the scale, whereas if the wine or cheese dominated, they were scored at either ends of the scale.

The wines included light fruity whites, oaked Chardonnay, Pinot Noir, Merlot and Cabernet blends, as well as late harvest and ice wines.

As reflected by the smallest scale deviations, the most versatile white wine was the Riesling, followed by the Sauvignon Blanc and Pinot Gris. The most difficult wines to pair were the late harvest, ice and port wines. The Blue Benedictine, Oka and provolone cheeses were most suitably matched with these wines, supporting the general rule that stronger flavored cheeses tend to pair best with stronger flavored wines, according to researchers. The white wines in general tended to pair better with the cheeses while the ice and late harvest wines dominated the pairs.

"Wine and cheese pairing has wide spread popular usage and yet people are often uncertain about what parings work together," says lead author of the study, Marjorie King. Along with co-author Margaret Cliff, she conducts workshops in wine flavor and defect recognition. "This work emphasized the wide spread variation in individual preference for different wine and cheese pairings among professionals in the food and wine industry. This should encourage individuals to experiment to find their own preference and to give them the confidence to trust their own judgment."
This study is published in the Journal of Food Quality. Media wishing to receive a PDF of the study may contact

Authors Marjorie King, BSc, BA, and Margaret Cliff, PhD, BSc, each have over 20 years of experience in basic and applied Sensory Research conducting, difference, descriptive and consumer research. They are part of the Agriculture Canada sensory research team located at the Pacific Agri-Food Research Centre in Summerland BC. The authors can be reached for interviews at and or through Carole Brodeur, Communications Officer at the Agriculture and Agri-Canada press office 450-778-3024 or

About the Journal
The Journal of Food Quality is the only scientific, peer-reviewed journal explicitly devoted to issues of food quality. Readers will discover articles on the handling of food from a quality and sensory perspective. Every issue is teeming with research papers, and "research notes," a section which provides readers with a new perspective or application on existing methodology.

About Blackwell Publishing
Blackwell Publishing is the world's leading society publisher, partnering with more than 600 academic and professional societies. Blackwell publishes over 750 journals annually and, to date has published close to 6,000 text and reference books, across a wide range of academic, medical, and professional subjects.

Blackwell Publishing Ltd.

Related Wine Articles from Brightsurf:

Shining a light on the issue of wine fraud
University of Adelaide wine researchers are developing a fast and simple method of authenticating wine - a potential solution against the estimated billions of dollars' worth of wine fraud globally, but also offering a possible means of building regional branding.

APS tip sheet: Understanding the tears of wine
New research explores the fluid dynamics behind a phenomenon known as tears of wine

Wine glass size may influence how much you drink in restaurants
The size of glass used for serving wine can influence the amount of wine drunk, suggests new research from the University of Cambridge, funded by the National Institute of Health Research (NIHR).

A study identifies 17 key compounds in wine aromas
The research focused on a kind of wine made with alternative aging methods other than the classic barrel method

Uncovering the pathway to wine's acidity
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid.

Searching for the characteristics of award-winning wine
New WSU research shows large wine challenges tend to favor wines with high ethanol and sugar levels.

Given more information about how wine is made, consumers less likely to pay for organic
Consumers are more willing to pay for wine that comes with an organic or organic grape label but providing information about certification standards and organic production practices reduces consumer willingness to pay for all wines.

Modern beer yeast emerged from mix of European grape wine, Asian rice wine yeast
For thousands of years brewers made beer using specialized strains of the budding yeast Saccharomyces cerevisiae.

Keeping heavy metals out of beer and wine
A frosty mug of beer or ruby-red glass of wine just wouldn't be the same if the liquid was murky or gritty.

What's behind smelly wine
Aging often improves the flavor of wine, but sometimes the beverage emerges from storage with an unpleasant smell.

Read More: Wine News and Wine Current Events is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to